"This tender braised steak is practically bursting with umami flavor. Be sure to serve with a hearty starch like roasted or mashed potatoes to soak up all that magical sauce."
2 lb- 900g boneless lean chuck steak
2 medium onions, thinly sliced
4 cloves garlic, smashed
1 can 28 oz - 400g crushed tomatoes
1 cup - 130 g all-purpose flour
1 cup - 240ml water
4tbsp vegetable oil
1 tsp dried oregano
1tbsp Worcestershire sauce
Salt and ground black pepper
a handfull of fresly chopped parsley, for serving
Preheat oven to 356°F - 180°C
Heat 2 tablespoons vegetable oil in a medium dutch oven over medium high heat. Add onions and garlic and cook until softened and beginning to brown, about 5 minutes.
Remove from pot and set aside.
In the meantime place steak between 2 pieces of plastic wrap and pound with a meat mallet until 1/2" thick.
Season meat on both sides with salt and pepper and then dredge meat in flour. Add remaining 2 tablespoons oil to pot and sear steak until deeply golden on both sides.Meanwhile, in a medium bowl, mix together tomatoes, water, oregano, and Worcestershire, then season with salt and pepper. Pour over seared meat and sprinkle onion mixture on top. Cover pot and bake for 2 to 2 1/2 hours, until meat is falling apart.Sprinkle with parsley and serve.